Breakfast Chef de Partie – 5-Star Hotel Kitchen

The college green hotel; Dublin; On-site; EUR 34,000 - 41,000; Full time

Job summary

The College Green Hotel Dublin is seeking an experienced Chef de Partie – Breakfast to join our 5-star kitchen team in Dublin. You will be responsible for the preparation, cooking and presentation of high-quality breakfast dishes, managing your section during service and collaborating with the wider kitchen to uphold exceptional standards.

Ideal candidates have at least 2 years' professional chef experience in hotel or restaurant settings, strong HACCP knowledge and a flexible, team-oriented

Qualifications

• Minimum 2 years' professional chef experience in hotel/restaurant.
• Experience in high-quality food environment.
• Strong food preparation, cooking and presentation skills.
• HACCP and food safety knowledge.
• Ability to work in a busy kitchen as part of a team.
• Professional, reliable and flexible approach.
• Culinary qualification is desirable but not essential.
• Breakfast experience is advantageous.

Responsibilities

• Prepare, cook and present high-quality dishes for breakfast.
• Run your assigned section and ensure smooth service.
• Ensure dishes follow recipes and standards.
• Maintain hygiene, HACCP and health and safety.
• Support junior kitchen staff as needed.
• Assist with stock control, rotation and waste minimisation.
• Keep kitchen clean, organised and professional.
• Collaborate with the kitchen team to deliver guest experience.

Skills

Chef experience

Breakfast experience

HACCP knowledge

Food safety

Teamwork

Attention to detail

Education

Culinary qualification (desirable)

Job description

The College Green Hotel Dublin is seeking an experienced Chef de Partie – Breakfast to join our 5-star kitchen team in Dublin. You will be responsible for the preparation, cooking and presentation of high-quality breakfast dishes, managing your section during service and collaborating with the wider kitchen to uphold exceptional standards.

Ideal candidates have at least 2 years' professional chef experience in hotel or restaurant settings, strong HACCP knowledge and a flexible, team-oriented